Directions:
- Preheat the oven to 200C, 400F, gas mark 6; when the temperature has been reached, roast the peppers and tomatoes for 30 minutes until tender.
- Skin the tomatoes and remove the seeds; remove the skins from the peppers (to loosen the skins, put the peppers in a plastic bag and seal it; after 5 minutes you can remove the skins easily with a knife); cut tomatoes and peppers into small cubes.
- Mix the peppers, tomatoes and spring onions with the olive oil, lemon juice and cumin; season with salt and pepper.
- Sprinkle with chopped parsley and garnish with olives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.38 Kcal (437 kJ) | ||
| Calories from fat | 42.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 7% | |
|---|---|---|---|
| Sodium | 16.54mg | 1% | |
| Potassium | 745.81mg | 16% | |
| Total Carbs | 14.43g | 5% | |
| Sugars | 9.07g | 36% | |
| Dietary Fiber | 4.34g | 17% | |
| Protein | 3.45g | 7% | |
| Vitamin C | 100.2mg | 167% | |
| Iron | 0.2mg | 1% | |
| Calcium | 40.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 30.94 Kcal (130 kJ) | ||
| Calories from fat | 12.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.39g | 7% | |
|---|---|---|---|
| Sodium | 4.9mg | 1% | |
| Potassium | 221.08mg | 16% | |
| Total Carbs | 4.28g | 5% | |
| Sugars | 2.69g | 36% | |
| Dietary Fiber | 1.29g | 17% | |
| Protein | 1.02g | 7% | |
| Vitamin C | 29.7mg | 167% | |
| Calcium | 12.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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